Idaho Fry Sauce Recipe

Mayonnaise: A creamy base that gives the sauce its rich texture.

Ketchup: Adds sweetness and a hint of tomato flavor.

White vinegar: Provides a tangy kick that balances the sweetness.

Granulated sugar: Enhances the sweetness and rounds out the flavors.

Paprika: Adds a mild, smoky flavor and a touch of color.

Salt: Enhances all the other flavors in the sauce.

Ground black pepper: Adds a bit of heat and complexity.

When preparing the fry sauce, ensure that the mayonnaise and ketchup are at room temperature. This helps them blend more smoothly and creates a more cohesive mixture. Additionally, whisk the ingredients vigorously to fully incorporate the vinegar, sugar, paprika, salt, and black pepper, ensuring a balanced flavor profile.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tangy flavor, making it a healthier alternative.

• ketchup - Substitute with tomato paste and honey: Tomato paste mixed with a bit of honey can mimic the sweetness and thickness of ketchup.

• white vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can provide a slightly fruitier flavor.

• granulated sugar - Substitute with honey: Honey can add the necessary sweetness while also contributing a different depth of flavor.

• paprika - Substitute with smoked paprika: Smoked paprika can add a similar color and a subtle smoky flavor, enhancing the overall taste.

• salt - Substitute with soy sauce: Soy sauce can add the necessary saltiness along with an umami boost.

• ground black pepper - Substitute with white pepper: White pepper can provide a similar heat and flavor without altering the color of the sauce.

• To store your Idaho fry sauce, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted flavors from seeping in.
• Place the container in the refrigerator. The sauce will stay fresh for up to one week, making it a convenient option for quick dips or spreads throughout the week.
• If you plan to freeze the fry sauce, pour it into a freezer-safe container, leaving some space at the top to allow for expansion. This prevents the container from cracking.
• Label the container with the date of preparation. This helps you keep track of how long the sauce has been stored.
• When you're ready to use the frozen sauce, transfer it to the refrigerator to thaw overnight. This gradual thawing process helps maintain the sauce's texture and flavor.
• Once thawed, give the sauce a good stir to recombine any separated ingredients. This ensures a smooth and consistent texture.
• Avoid refreezing the sauce once it has been thawed. This can affect the quality and safety of the sauce.
• For best results, use the thawed sauce within a few days to enjoy its optimal flavor and texture.

• Store your Idaho Fry Sauce in an airtight container in the refrigerator. This will keep it fresh and ready for reheating.
• When you're ready to reheat, take the sauce out of the fridge and let it sit at room temperature for about 10-15 minutes. This helps to take the chill off and makes reheating more even.
• For a quick reheat, place the sauce in a microwave-safe bowl. Heat it on medium power for 10-15 seconds. Stir well and check the temperature. Repeat if necessary, but avoid overheating to maintain the sauce's texture and flavor.
• Alternatively, you can reheat the sauce on the stovetop. Pour the sauce into a small saucepan and warm it over low heat, stirring constantly. This method helps to evenly distribute the heat and prevents the sauce from separating.
• If the sauce has thickened too much after refrigeration, add a small splash of white vinegar or a few drops of water to thin it out. Stir well to incorporate.
• Once reheated, give the sauce a good whisk to ensure all ingredients are well combined and the texture is smooth.
• Serve immediately with your favorite fries, burgers, or any other dish that could use a tangy, creamy boost.

• Mixing bowl: A large bowl used to combine all the ingredients together.

• Whisk: A utensil used to blend the ingredients until smooth and well combined.

• Measuring cups: Tools used to measure out the mayonnaise and ketchup accurately.

• Measuring spoons: Tools used to measure out the vinegar, sugar, paprika, salt, and black pepper precisely.

• Spatula: A tool that can be used to scrape down the sides of the mixing bowl to ensure all ingredients are fully incorporated.

• Refrigerator: An appliance to store the sauce if you are not serving it immediately.

Measure ingredients ahead: Pre-measure all ingredients and have them ready to go. This saves time during preparation.

Use a whisk: A whisk combines the sauce ingredients faster and more efficiently than a spoon.

Store in a squeeze bottle: Transfer the fry sauce to a squeeze bottle for easy serving and storage.

Double the batch: Make a larger batch and store it in the fridge. This way, you have fry sauce ready for future use.